Begin by preheating your oven to 425°F (220°C). Dice your red onion finely, halve the cherry tomatoes, and slice the scallions, reserving the dark green parts for garnish.

Cut the chicken breast into 1-inch pieces and coat them with ranch seasoning. Arrange the seasoned chicken on a baking sheet alongside the bacon strips and diced red onion.

Place the baking sheet in the preheated oven and roast everything for about 20 minutes, until the chicken reaches 165°F and the bacon is crispy.

While your chicken and bacon are roasting, bring a large pot of salted water to boil. Cook the chickpea pasta according to package instructions, usually around 7-8 minutes for al dente. Drain and set aside to cool.

In a medium bowl, whisk together the ranch dressing and Greek yogurt until smooth. Add ranch seasoning and smoked paprika, mixing well.

Chop the cooled chicken and bacon into bite-sized pieces. In a large mixing bowl, combine the chickpea pasta, roasted chicken, bacon, red onion, halved cherry tomatoes, and scallions.

Drizzle the dressing over the pasta mixture and toss gently until everything is evenly coated. Adjust seasoning with salt and pepper if necessary.

Transfer your salad to a serving bowl and garnish with the reserved dark green parts of the scallions. Serve right away or refrigerate for enhanced flavors.